THIS DISH is made up of several component parts. Read the whole recipe before starting to make it.

To serve two:




1 pair veal sweetbreads
1/2 recipe MUSHROOM DUXELLES
2 tomatoes
4 cooked artichoke bottoms , or canned artichoke bottorns
Butter, salt, pepper
3/4 cup dry white wine
2 tablespoons tomato purée
Thinly sliced white bread, optional

PRECOOK the sweetbreads according to the directions .

Prepare half the recipe for MUSHROOM DUXELLES, and keep it warm.

Peel, halve, and carefully seed the tomatoes. Cut thern in pieces and sirnrner them gently with butter and salt and pepper until they are heated through. Prepare the artichoke bottoms according to the basic recipe. Warm them in a littie butter, and fill them with the duxelles when you are ready to serve the sweetbreads.

In a skillet, over low heat, melt a generous lump of butter and cook the sweetbreads in it, turning them once, just until they are well heated through. Then pour off all the butter in the skillet. The butter may now be used to fry the bread, first cut into strips or triangles, if you wish to garnish the platter with croutons. Stir the white wine and tomato purée into the skillet, and simmer gently until the sauce reduces a little.